Recipe by TheShields
This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.
Top Review by yedenmatka
I made this to go with a stirfry and it is fab!!!! I LOVE kimchee and it reminded me a lot of it. I added more vinegar and used ceyenne pepper for the red pepper. I think I used more garlic than called for as my cloves were small so I used about 5 but I figure you can never add too much garlic :) I had left overs and it's even better after it sits a while. Thank you, thank you, thank you!!!!
- 1 lb daikon radish (white korean radish)
- 1⁄2 tablespoon red pepper powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 garlic cloves (finely chopped)
- 2 green onions (finely chopped)
- 1 1⁄2 tablespoons white vinegar
Directions See How It's Made
- Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
- Place the radish in a medium bowl and mix with the red pepper powder.
- Add the sugar, salt, green onion and garlic, stir to combine.
- Sprinkle the radish mixture with the vinegar and mix well.
- Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
- Refrigerate until ready to serve.